Why You’ll Love This Recipe
I was craving naan to go with an Indian meal I was preparing one evening, but I knew I didn’t have time for the required rising. And that’s how I became acquainted with this No Yeast Flatbread. It was the perfect quick solution. I’ve made it so many times since then, I’ve lost track.
My family said they couldn’t tell the difference between this and my naan bread recipe with yeast. To be honest, I can tell the difference, and I do like the version with yeast better. But not that much better! And there are just so many reasons to opt for this quick and easy recipe.
- No yeast, no problem – Since there’s no yeast, there’s zero rise time. That means fresh, warm flatbread is ready in about 30 minutes from start to finish!
- Simple pantry ingredients – You probably have everything you need already: flour, milk, baking soda, and a few basic seasonings.
- Versatile and family-friendly – Use it as a side, sandwich wrap, pizza base, or snack. Even picky eaters love it!
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and fun variations!
Quick No Yeast Flatbread
Ingredients
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1 cup milk
- 2-3 tablespoons olive oil
- Garlic salt for sprinkling on finished bread (optional)
Instructions
- In a large bowl, combine 2 cups flour, 1/2 teaspoon baking soda,1/2 teaspoon baking powder, 1/2 teaspoon sugar, 1/2 teaspoon salt and 1/2 teaspoon garlic powder.
- Add 1 cup milk and 1 tablespoon of olive oil to a small saucepan. Warm over medium heat for 3-5 minutes. Stir into flour mixture until small lumps form. Turn onto a floured surface and knead dough until soft and smooth (add more flour as needed). Let dough rest for about 5 minutes.
- Divide dough into 6 pieces. Roll or flatten each piece into a flat circle, about 1/4 inch thick.
- Add one tablespoon olive oil to a large skillet over medium-high heat. Cook flatbread until golden brown, about 2 minutes per side. Add additional oil to skillet as needed.
- Sprinkle finished flatbread with garlic salt or other seasonings, if desired.
Nutrition
Ingredient Notes & Substitutions
Flour Alternatives
- Whole Wheat Flour: You can also use a mix of whole wheat and all-purpose if you want a slightly heartier flavor—just note that it may make your flatbread a bit more dense. I recommend subbing about half of the all-purpose flour for wheat flour.
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend that contains xanthan gum (like Bob’s Red Mill or King Arthur’s Measure for Measure). They are designed to mimic regular flour in most recipes and usually work well for flatbreads. Your flatbread may not puff up as much, but it will still be tasty! Note: the dough may be a bit delicate to work with, so knead gently. If needed, roll the bread out between two pieces of parchment paper to prevent sticking.
Not a Garlic Lover?
If you’re not a fan of garlic, feel free to skip it, or sub in onion powder, Italian seasoning, or even a little dried rosemary for a different flavor twist.
Dairy Free Alternative
Whole milk makes the dough rich and soft, but any milk–including plant-based options like almond or oat milk–will work. The texture and flavor of your bread may change slightly depending on the milk you use, but your bread should still be soft and delicious.
Recipe Tips
- Don’t skip the rest time! It helps relax the gluten, making the dough easier to roll out and ensuring the flatbread is tender.
- When you knead the dough, aim for a smooth and soft texture. If the dough feels sticky, add a bit more flour, but not too much, or your flatbread will be dense.
- Try to roll or flatten the dough as evenly as possible. This ensures that it cooks evenly and gets those nice golden-brown spots in the skillet.
- While this flatbread is great on its own, the possibilities for toppings are almost endless! Try spreading a bit of hummus, drizzling olive oil and herbs, or even making mini flatbread pizzas.
Make It Ahead
You can make the dough ahead of time and refrigerate it for up to 24 hours. Be sure to let the dough come to room temperature before rolling it out and cooking it.
Storing Leftovers
Store leftover flatbread in an airtight container or plastic bag at room temperature for up to 2 days. For longer storage, you can freeze the flatbread. Let the bread cool completely, then place in a freezer-safe bag and freeze for up to 3 months. Reheat in a skillet, oven, or even in a microwave wrapped in a damp paper towel to bring back the softness.
Variations & Fun Twists
- Cheesy Flatbread: Add 1/4 cup of shredded cheese (we like cheddar, mozzarella and parmesan) to the dough for melty, cheesy goodness. Serve warm!
- Dessert Flatbread: Omit the garlic powder and reduce the salt. After cooking, brush with butter and sprinkle with cinnamon sugar. Perfect for dipping in yogurt or jam!
- Everything Flatbread: Brush cooked flatbread with olive oil and sprinkle with everything bagel seasoning for a savory twist.
- Spicy Flatbread: Stir in a pinch of chili flakes or a dash of cayenne for a little heat. Perfect for pairing with Indian-inspired dips and curries.
Pairings
In addition to being great for individual pizzas, wraps and sandwiches, this bread goes great with almost any meal. It’s also great with a comforting bowl of soup. We especially like to serve it with Indian-inspired cuisine.
These are some of our favorite dishes to enjoy with this flatbread.
25 comments
Melinda
Honestly I never leave reviews but i just had to with this recipe! its came out great! I was making indian butter chicken and didn’t have time to make naan so I was looking for a quick flatbread recipe and came across this. I’M SO GLAD I DID! It was quick and came out really great. Easy to work with dough. I added some granulated onion and chopped up fresh cilantro. Thank you for sharing it!
Brian
I threw this out. There isn’t enough liquid to make a dough. I added more, but the result did not rise at all. It was a greasy mess. Please fix the mistakes. My bad for following a recipe where knead was misspelled.
Lulu Brown
You should check your steps or techniques because if you had followed directions, there would have been more than enough liquid in this recipe to make a workable dough. 1:2 liquid to flour by volume is my standard for quick breads/biscuits/etc. Also, there shouldn’t be a rise period – this recipe does not use yeast. It’s a flat bread.
Amy
I tried this recipe and not sure what I did wrong but the dough was really dry and crumbly. I followed the recipe exactly. I tried to soften with more milk but that made the dough really hard to the point where I couldn’t roll the dough without it breaking apart. I just threw it out and gave up. I guess I will stick with store bought